Directions:

Preheat oven to 425 degrees Fahrenheit.

Mix together chili powder, cumin and paprika in a small bowl.

Line baking pan with parchment paper, and toss corn and black beans (after draining and rinsing) with 1 tsp of olive oil and 1/2 of the seasoning mix. Roast in 425 degree oven for 8-10 minutes until corn is slightly browned. Remove from oven and allow to cool.

While corn and beans are roasting, heat remaining 2 tsp of olive oil in a large pan over medium high heat until shimmering. Season chicken with remaining spice mix and cook in pan, 6 minutes per side, or until cooked through. Remove from plate and allow to rest for 5-10 minutes, then chop roughly. Allow to cool.

To make dressing, roughly chop cilantro, zest half of one lime, and add zest, cilantro, juice of 1 and 1/2 limes, greek yogurt and 1/4 tsp each of salt and pepper (optional) to a food processor or blender and process/blend until smooth. Cut remaining lime in 4 wedges and reserve for later.

Once beans and corn and chicken are cooled, layer salad ingredients in 4 mason jars (affiliate link) in the following order (bottom to top): dressing, beans and corn, romaine and tomatoes, chicken, lime wedge.

Seal jars and store salads in refrigerator for up to 4 days.

Immediately prior to serving, slice 1/2 of an avocado, plate salad, and top with avocado slices.